Turkey and Kale Soup

Learn how to make this delicious soup that'll keep you warm this winter!

Author:
Arizona Midday

Published:
8:51 AM MST November 28, 2018

Updated:
2:29 PM MST November 28, 2018

INGREDIENTS

2tablespoons extra virgin olive oil

1 large sweet yellow onion, finely diced

1 large stalk celery, finely diced

1cup leek, diced fine

1 medium carrott, peeled and finely diced

1pint cherry tomatoes, cut in half

4heaping cups kale, stems removed, cut into small pieces

4cups turkey pieces, shredded or chopped

6cups chicken broth

1can (15 ounces) white beans (or 1 cup Pearl (Israeli) Couscous)

1tablespoon fresh basil, chopped fine

1/8taspoon red pepper flakes

salt and pepper to taste

cup grated Parmesan, Romano, Asiago or Pecorino cheese

INSTRUCTIONS

In a medium soup pot, heat olive oil on medium high heat. Sauté onion, garlic and celery until tender. Stir in tomatoes and potato. Add bay leaves and peppercorn and stir to combine. Add chicken broth, mushrooms and either pearl couscous or white beans. Add turkey and kale. Bring to a boil, and then reduce heat to a simmer. Cook for about 15 minutes. (If soup becomes too thick, add more broth or water.) Meanwhile, slice bread and drizzle with olive oil. Place on grill or grill pan to char. When soup is done, season soup with salt and pepper to taste. Sprinkle cheese on bowls of soup and serve with grilled bread.